Response of meat type quails to dietary probiotics

An experiment was carried out to study the effect of dietary inclusions of various probiotics in meat type Japanese quail. One hundred and eighty day old Japanese quail chicks were distributed at random into six groups with two replicates. One group was maintained as control and other five were as treatment groups, viz. Lactobacillus (T₁), Lactobacillus with yeast (T₂), Lactobacillus yeast with enzymes (T₃), Lactobacillus with mannan oligosaccharides (T₄) and yeast culture (T₅) respectively. Six weeks growth study indicated that T₂ and T₃ groups showed significantly (P< 0.05) higher body weight, lower feed intake and improve feed efficiency ratio, where as T₁, T₄ and T₅ groups showed intermediate results. Considering the economics of the production, probiotics in the form of combined bacterial and yeast origin was found to be beneficial on the performance of Japanese quail.